Get ready to transform a classic comfort food into an unforgettable, gourmet experience with this recipe for Roasted Garlic Mashed Potatoes. This isn’t just your average mashed potato dish; it’s a flavor-packed masterpiece. The secret lies in roasting a whole head of garlic until it’s soft, sweet, and caramelized, then mashing the tender cloves directly into creamy Yukon Gold potatoes. This simple step adds a deep, savory, and slightly sweet garlic flavor that is absolutely irresistible, making this the Best Mashed Potato Recipe for holidays, special occasions, or any time you want to elevate your dinner.
Table of Contents
Why This is the Ultimate Mashed Potato Recipe
This recipe is a game-changer for anyone who loves mashed potatoes.
- Incredible Depth of Flavor: Roasting the garlic transforms it from sharp and pungent to sweet, mellow, and deeply savory, infusing the entire dish with a wonderful, complex flavor.
- Luxuriously Creamy: Using Yukon Gold potatoes, butter, and heavy cream creates a naturally rich, buttery, and velvety smooth texture.
- Easy but Impressive: While it sounds fancy, roasting garlic is incredibly simple, and it’s a foolproof way to make your mashed potatoes taste like they came from a high-end steakhouse.
- The Perfect Holiday Side: This is the ultimate side dish for Thanksgiving, Christmas, or any special meal. It’s a guaranteed crowd-pleaser that pairs perfectly with turkey, beef, or chicken.
Your Simple Ingredient Checklist
This recipe uses a handful of simple ingredients to create a truly spectacular result.
The Ingredient Lineup:
- 2 lbs of Yukon Gold potatoes, peeled and chopped
- 1 whole head of garlic
- 4 tbsp of unsalted butter
- ½ cup of heavy cream, warmed
- Salt and freshly ground black pepper to taste
- A drizzle of olive oil (for roasting the garlic)
Step-by-Step Instructions
The secret to this easy recipe is roasting the garlic while the potatoes boil.
Part 1: Roast the Garlic
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prep the Garlic: Slice about ¼ inch off the very top of the head of garlic to expose the tops of the cloves.
- Roast: Place the garlic head on a small piece of aluminum foil. Drizzle the exposed cloves with a little olive oil. Wrap the garlic loosely in the foil and place it in the preheated oven to roast for 30-40 minutes. The garlic is done when the cloves are very soft, fragrant, and lightly golden.
Part 2: Cook the Potatoes and Mash
- Boil the Potatoes: While the garlic is roasting, place your peeled and chopped potatoes in a large pot. Cover them with cold, salted water. Bring the water to a boil and cook for 15-20 minutes, or until the potatoes are very tender and can be easily pierced with a fork.
- Drain and Mash: Drain the cooked potatoes well and return them to the hot, empty pot. Let them sit for a minute to allow any excess moisture to evaporate. Begin to mash the potatoes with a potato masher.
- Add the Roasted Garlic: Once the garlic is done roasting and cool enough to handle, simply squeeze the softened, caramelized cloves out of their skins and directly into the pot with the potatoes.
- Make them Creamy: Add the butter and the warmed heavy cream to the pot. Continue to mash everything together until the potatoes are smooth and creamy.
- Season and Serve: Season generously with salt and pepper to your taste. Serve immediately while hot.
Frequently Asked Questions (FAQ)
1. What are the best potatoes to use for mashed potatoes? For the creamiest, most buttery mashed potatoes, Yukon Gold potatoes are the absolute best choice. They have a naturally waxy, creamy texture and a rich, buttery flavor. Russet potatoes are another good option as they are very starchy and will create a light and fluffy mash.
2. Can I make these mashed potatoes ahead of time? Yes, this is a great make-ahead side dish for the holidays. You can prepare the mashed potatoes completely, then place them in a slow cooker on the “warm” setting for up to 2-3 hours before serving. You can also store them in an airtight container in the refrigerator for up to 3 days.
3. How do I reheat leftover mashed potatoes? To reheat, you can place the mashed potatoes in a microwave-safe dish and heat in the microwave, stirring occasionally. For a better texture, you can also reheat them in a saucepan on the stovetop over low heat. It’s a good idea to stir in a splash of milk or cream to bring back their creamy consistency.
4. What can I add to these mashed potatoes for extra flavor? This recipe is a fantastic base. For extra richness, you could stir in 4 ounces of softened cream cheese or a ½ cup of sour cream along with the butter and heavy cream. A sprinkle of fresh chopped chives or a handful of extra shredded Parmesan cheese would also be delicious additions.
The Best Roasted Garlic Mashed Potatoes: An Irresistible Side Dish
Equipment
- Large pot For boiling potatoes
- Aluminum foil To wrap the garlic for roasting
- Potato masher or ricer For mashing potatoes to desired texture
Ingredients
- 2 lbs Yukon Gold potatoes, peeled and chopped
- 1 whole head garlic
- 4 tbsp unsalted butter
- 1/2 cup heavy cream, warmed
- Salt and freshly ground black pepper, to taste
- drizzle Olive oil, for roasting garlic
Instructions
- Preheat oven to 400°F (200°C). Slice 1/4 inch off the top of the garlic head to expose cloves. Drizzle with olive oil, wrap in foil, and roast 30–40 minutes until soft and caramelized.
- While garlic roasts, place potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook 15–20 minutes until tender. Drain well and return to pot to release excess moisture.
- Squeeze roasted garlic cloves out of skins directly into potatoes. Mash together with butter and warmed cream until smooth and creamy.
- Season with salt and pepper to taste. Serve hot, garnished with fresh chives or parsley if desired.